There are going to be two spaghetti-juggling events held as part of Malcolm Hardee Week at the Edinburgh Fringe in August and, last week, Alan from Johnstone got in touch with Tom Morton’s afternoon show on BBC Radio Scotland to say “Many years ago I discovered a unique talent while seated at the kitchen dining table…”
It was spaghetti-juggling.
So the momentum is building, something that is always useful in the art – or possibly it is the science – of spaghetti-juggling
The two Malcolm Hardee Spaghetti-Juggling Contests on 24th/25th August also now have a sponsor. The far-sighted Blue Moon cafe/bar in trendy Broughton Street, Edinburgh, has offered to supply spaghetti for the event.
Juggler Mat Ricardo’s enterprising chum Julie-ann Laidlaw also suggested to me the bright idea (which I will, of course, pretend was mine) that, in the spirit of turning food wastage into art, I should donate the remnants of the contest to someone who can craft a piece of sculpture out of the mess left behind.
I did contact Edinburgh College of Art about this but, apparently, they feel spaghetti-juggling is a wee bit beneath them.
So I am now open to offers – an e-mail to john@thejohnfleming will get me – food sculpting with the late Malcolm Hardee freely providing the pasta-based raw materials – remnants of 45 minutes of spaghetti-juggling on 24th/25th August at the Edinburgh Fringe.
Quite what we would do with the resultant piece of high art I don’t know, but my tendency would be to try to auction it off in aid of Scots critic and polymath Kate Copstick’s Mama Bashiara charity which is already set to receive any profits from the delights that are Malcolm Hardee Week.
The two debates, the two spaghetti-juggling contests and the two-hour variety show are being staged in Edinburgh as part of the too-too wonderful Free Festival, so there’s no charge for participants or punters but, if they like what they see, an appreciative audience can bung money – coins or preferably notes – into a bucket.
So long as one does not lose one’s dignity.
I think that’s so important.